Saturday Nov 17th, 10am - 11:30am
The Brooklyn Kitchen is a radical cooking school on a mission to change the world by teaching people how to cook like grown ups. We specialize in interactive and educational experiences that foster community and redefine home cooking for everyone. Our diverse clientele come to us for memorable, in-person gatherings in our spacious kitchens designed to energize and inspire. We believe there are realistic ways for busy people to cook more, and our Continuous Kitchen philosophy supports routine creative nourishment.
The Brooklyn Kitchen boasts three distinct classrooms across two locations in Williamsburg and Sunset Park, Brooklyn. We host public classes, private parties, corporate team building and location rental for film and photo shoots.
Friendly, very knowledgeable, and organized instructor. She deserves more and better ovens! Location was wonderful, too!
Great time - very informative. Loved the chef and the helpers.
Instructor was great, Class was very fun
Lizzy was absolutely amazing and so were her staff! the entire class from beginning to end was perfect
The instructor was friendly and knowledgable. However, given that the class was called knife skills, it didn't cover enough of the techniques and didn't offer enough time for practice. The instructor reviewed a few different common knives and their common uses. The main focus of the class was on the techniques for the chef's knife. She reviewed how the knife should be held and a few different cuts. We practiced on onions, carrots, celery, garlic, and parsley. Each person cut about one of each vegetable. The class was not advertised as a cooking class, but we spent 1 hr out of the two hour class cooking a minestrone soup. The soup was good and I always enjoy cooking, but not enough time was spent reviewing the skills and practicing. There was very little instruction of how to hold and secure items with the non-dominant hand while cutting and many craved more personal guidance and correction. I saw a few people with lost looks on their faces. There were many people not cutting correctly and questions that were not answered. The class pace could be slowed down and the cooking portion eliminated. I would like to have received more instruction and more time to practice and ask questions. It felt rushed because we had to leave enough time to assemble and cook the soup. I was hoping to leave the class with a solid foundation on how I should be cutting with a chef's knife and the confidence to practice more at home. However, I left the class with a few more "tips" but not with the foundation that I was hoping for.
While the instructor was nice she didn’t take the food safety seriously. Food safet is the aspect of canning that I was most interested in. Even though I asked a few questions she brushed them off without really delving into the topic. When I got home I texted the “canned” tomatoes. Not a single one had sealed properly. That is a failed lesson. That is also incredibly dangerous because I could have taken her word for it and left those goods on a shelf and used them months later I could have gotten very sick. Canning had FDA recommendations for a reason. I was very disappointed and feel like I wasted my money.
It was a lot of fun. Jared was terrific.
For a beginner (me) or an expert (my wife) - it didn't matter - we all learned a lot, and had a lot of fun cooking up a storm in this class. Highly recommended, and highly delicious!
Great place,class,and instructor.
My daughter and I had fun!
Saturday Nov 17th, 10am - 11:30am
Saturday Nov 17th, 2pm - 4pm
Saturday Nov 17th, 5pm - 7pm
Sunday Nov 18th, 12pm - 2pm
Saturday Nov 24th, 1pm - 3pm
Saturday Nov 24th, 4pm - 6pm
Monday Nov 26th, 7pm - 9pm
Wednesday Nov 28th, 7pm - 9pm
Thursday Nov 29th, 7pm - 9pm